The resident chef/owner, Donna, has a passion for details, using fresh ingredients with simple presentations and an inspired blend of tradition and artisanal creativity. Our Farm to Table philosophy features many seasonal and local ingredients including berries for our homemade raspberry jam, herbs and vegetables from the inn’s gardens, fresh squeezed juices and smoothies and lobster from Cape Cod for the special Lobster Benedict Saturday breakfast.
Our breakfasts and afternoon repasts are homemade, and we handle with grace any dietary needs or individual preferences. The three course breakfast is served to you on a screened in porch overlooking the pool and gardens. We have a 14 day menu that rotates between sweet and savory, always including plenty of fresh fruit. We offer the option every day of scrambled eggs and toast, granola and yogurt or oatmeal.